<-->
This one was an incredible brunch treat and while it was a bit labor intensive it was well worth it. Giving this one a try is a must!
- Chez
Ham Cup Ingredients
- 3/4 lb mushrooms, finely chopped
- 1/4 cup finely chopped shallot
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 tablespoon thyme
- 12 slices Black Forest or Virginia ham (without holes; 10 oz)
- 12 large eggs
Accompaniment: Hot Sauce Paste (recipe below)
Special equipment: Muffin tin with 12 (1/2-cup) muffin cups
Preheat oven to 400°F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Lower heat and stir in sour cream. Reduce volume by half.Assemble and bake:
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.Hot Sauce Paste
- 1/4 stick butter
- 5 tbs hot sauce
- 1/4 tsp red pepper flake
- 2 tbs flour
- 1 tbs milk
1. Melt butter over medium heat
2. Add flour and whisk into paste
3. Add hot sauce and pepper flake, stirring constantly (sauce will thicken)
4. Remove from heat, stir to cool slightly and add milk.
5. Allow paste to cool at room temperature before serving.
